Little Traveler's Chopped Salad Recipe

  • 3 cups dried bow-tie pasta (8 ounce)
  • 1 head iceberg lettuce, chopped (medium head)
  • 12 ounces cooked chicken, cut inch bite-size pieces
  • 1 jar roasted red sweet peppers, well drained and coarsely chopped (12 ounce jar)
  • 1 red onion, thinly sliced and separated into rings (small)
  • 8 slices bacon, crisp,cooked, drained and crumbled
  • 1 can French fried onions (2.8 ounce can)
  • Poppy seed salad dressing
Cook pasta until al dente, drain and rinse with cold water. In a very large bowl, toss together pasta, lettuce, chicken, red sweet peppers, red onion, bacon and crispy onions. Drizzle dressing over pasta mixture and toss gently to coat. Makes 8-12 main dish servings.
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